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"This is one of my favourite fudges to make, as the miso complements the sweetness of fudge brilliantly. I put a little bit of sea salt on top as well – it makes it taste amazing" - James Martin
Recipe taken from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille) Photography: John CareyLine a 20cm square baking tin with greaseproof paper.
Place all the ingredients, apart from the salt, into a large nonstick pan. Bring to a rolling boil at 112–114°C for 10 minutes, stirring constantly.
Take off the heat, cool for 2 minutes, then whisk vigorously by hand for a minute before pouring into the lined tin.
Sprinkle over the sea salt and leave to cool at room temperature for 2 hours.
Line a 20cm square baking tin with greaseproof paper.
Place all the ingredients, apart from the salt, into a large nonstick pan. Bring to a rolling boil at 112–114°C for 10 minutes, stirring constantly.
Take off the heat, cool for 2 minutes, then whisk vigorously by hand for a minute before pouring into the lined tin.
Sprinkle over the sea salt and leave to cool at room temperature for 2 hours.
45-45 minutes
Serves 4
